Lemon Poppy Seed Bundt

The sun was streaming through my kitchen window last spring when I decided this bright, citrusy cake would be perfect for my book club gathering. I love how bundt cakes look so impressive yet come together with such straightforward steps. The combination of tart lemon and those tiny little poppy seeds creates something that feels both nostalgic and fresh.

My grandmother always told me that lemons were the secret to making any kitchen feel clean and welcoming. I remember watching her zest lemons with this old battered grater, explaining that the oils in the skin held all the perfume. This cake captures that philosophy perfectly, brightening up even the grayest afternoon.

Ingredients

• All purpose flour: The structure builder, measure by spooning into your cup and leveling off for accuracy
• Baking powder and baking soda: Both work together here for that beautiful rise and tender crumb
• Salt: Just a pinch to balance all that sweetness and brighten the lemon flavor
• Poppy seeds: These add the most delightful little crunch throughout every bite
• Unsalted butter: Room temperature is non negotiable here, it creates the perfect fluffy base
• Granulated sugar: Creamed with butter until pale, this creates the tender cake structure
• Large eggs: Also at room temperature so they emulsify beautifully into the batter
• Fresh lemon juice: Use real lemons, never bottled, the fresh acid makes all the difference
• Lemon zest: This is where all the fragrant lemon oil lives, zest right into the sugar
• Vanilla extract: A warm background note that rounds out the sharp citrus
• Sour cream: The secret ingredient for moisture and a tender, tight crumb
• Whole milk: Thins the batter just enough while adding richness
• Powdered sugar: For the glaze, sift it first to avoid any lumpy surprises
• Additional lemon juice and zest: For that perfect finishing drizzle that ties everything together

Instructions

Preheat your oven and prepare the pan:

Get your oven to 350°F and grease every nook and cranny of your bundt pan, then dust it with flour, tapping out any excess.

Whisk the dry ingredients together:

Combine the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl, giving it a quick whisk to aerate everything evenly.

Cream the butter and sugar:

Beat the butter and sugar on medium high for a full 3 minutes until it is pale, fluffy, and feels like satin.

Add the eggs and flavorings:

Drop in those eggs one at a time, letting each one fully incorporate before adding the next, then mix in the lemon juice, zest, and vanilla.

Combine wet and dry:

With the mixer on low, add the flour mixture in three parts, alternating with the sour cream and milk, starting and ending with the flour.

Bake to golden perfection:

Spoon the batter into your prepared pan, smooth the top, and bake for 45 to 50 minutes until a skewer comes out clean.

Cool completely before glazing:

Let the cake rest in the pan for 15 minutes, then turn it out onto a wire rack to cool entirely.

Make the lemon glaze:

Whisk together the sifted powdered sugar, lemon juice, and zest until it flows like honey, then drizzle it generously over the cooled cake.

Save

My daughter asked if we could make this for her birthday instead of a traditional frosted cake, and it has become our family celebration tradition ever since. Something about that sunny yellow glaze feels like happiness on a plate.

Make It Ahead

This cake actually improves after sitting for a day, wrapped tightly at room temperature. The flavors meld together and the moisture distributes evenly throughout the crumb.

Serving Suggestions

A slice of this cake needs nothing more than a cup of hot tea or a glass of cold milk. The tartness of the glaze balances perfectly with the tender, buttery cake beneath.

Storage Tips

Keep the cake covered at room temperature for up to 3 days, or refrigerate if you prefer it cold. The glaze may soften slightly in humid weather, but it still tastes absolutely divine.

• Never wrap this cake while it is still warm or the glaze will stick to the wrapping
• If freezing the unglazed cake, wrap it tightly in plastic then foil for up to 3 months
• Bring refrigerated cake to room temperature for about 30 minutes before serving for the best texture

Save

Every time I pull this golden beauty from the oven, that bright lemon scent fills the whole house and everyone wanders into the kitchen, asking what smells so wonderful.

Recipe Questions & Answers

→ What gives the bundt cake its lemon flavor?

Fresh lemon juice and finely grated lemon zest are incorporated into the batter, providing bright, natural citrus notes throughout the cake.

→ How do poppy seeds affect texture?

Poppy seeds add a subtle crunch and a nutty undertone that contrasts nicely with the soft, moist crumb of the cake.

→ Can I substitute sour cream in this cake?

Greek yogurt can be used as an alternative to sour cream for similar moisture and tang, keeping the cake tender.

→ How should the lemon glaze be applied?

After the cake cools completely, drizzle the smooth lemon glaze evenly on top, letting it set for a glossy finish.

→ What is the recommended baking pan size?

A 10 to 12-cup bundt pan is ideal to ensure even baking and proper rise for this cake.